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Ingredients
Serves: 6

675g rump steak, cut into strips

salt and pepper to taste

1/2 onion, chopped

1 (295g) tin condensed cream of mushroom soup

3/4 (300g) tin chopped mushrooms

4 tablespoons water

1 tablespoon dried chives

1 clove garlic, finely chopped

1 teaspoon Worcestershire sauce

1 cube beef stock

4 tablespoons white wine

1 tablespoon plain flour

450ml soured cream

25g chopped fresh parsley

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MethodPrep:15min › Cook:8hr › Ready in:8hr15min

Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Place onion on top, then add mushroom soup, mushrooms and water. Season with chives, garlic, Worcestershire sauce and stock.

In a small bowl, mix together the wine with the flour. Pour over the beef.

Cover and cook on Low for 6 to 7 hours. Stir in the soured cream and parsley; continue cooking for 1 hour.

Reviews (3)

I've made this twice now and it is so easy and very tasty. To make it really fast to prepare before running out the door in the morning, I cheat and use frozen chopped onions. I also sometimes brown the meat and freeze. Throw it all in an off to work - 24 Mar 2013